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Ingredientes
- 2 c. all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 8 Tbsp. unsalted butter room temperature
- 1 c. light-brown sugar - (packed)
- 1 lrg egg
- 1 Tbsp. bourbon or possibly fresh orange juice
- 1 1/2 c. finely-minced pecans
- 1/2 c. dark-brown sugar - (packed)
- 1/2 tsp cinnamon
- 1/4 c. lowfat sour cream
Direcciones
- Heat oven to 350 degrees; line 2 baking pans with parchment paper; set aside. In a medium bowl, sift together flour, salt, and baking soda.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the light-brown sugar till light in color and well blended. Add in the egg and bourbon (or possibly juice); beat till combined. Gradually add in the sifted ingredients, and mix till just incorporated.
- In a small bowl, combine the pecans, dark-brown sugar, cinnamon, and lowfat sour cream. Set the filling aside.
- Roll the dough into eight dozen 1/2-inch balls. Working in batches, place balls on the prepared baking pans, spaced 1 1/2 inches apart. Insert the end of a wooden spoon into each ball. Fill each hole with 1/4 tsp. filling.
- Bake till filling melts into the cookies, 8 to 10 min. Transfer cookies to a wire rack to cold. Repeat with remaining dough. Store in an airtight container up to 1 week.
- This recipe yields about 8 dozen cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 12 servings | |
| Calories 212 | |
| Calories from Fat 125 | 59% |
| Total Fat 14.43g | 18% |
| Saturated Fat 6.02g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 86mg | 4% |
| Potassium 67mg | 2% |
| Total Carbs 17.16g | 5% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.55g | 0% |
| Protein 3.51g | 6% |
